Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
10-22-2015 Menu Development
With 2015 coming to a close, Technomic has identified the 10 trends likely to shape menus next year. Here is what the Chicago researcher has identified.
10-15-2015 Menu Development
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.
Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.
10-06-2015 Menu Development
The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.
09-15-2015 Menu Development
The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.
From crafting fun packaging to involving students in taste tests, K-12 operators share their best practices for reducing cost and food waste.
Industry News & OpinionView All
Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All